Grilled Halibut Fillet with Confit of Peppers Grilled Halibut Fillet with Confit of Peppers

Grilled Halibut Fillet with Confit of Peppers 150 Image by: Grilled Halibut Fillet with Confit of Peppers 150 Author: Canadian Living

Flaky halibut and colourful sweet peppers make a stunning and delicious salute to British Columbia.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: July 2004


  • 2 sweet red peppers
  • 1 sweet yellow pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 onion thinly sliced
  • 1/2 teaspoon each salt and pepper
  • 1 cup Gewurtztraminer white wine
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon butter softened
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons all-purpose flour
  • 6 halibut fillets about 6 oz (175 g) each


Core, quarter and seed sweet red and yellow peppers; thinly slice crosswise. Set aside.

In large skillet, heat oil over medium heat; fry sweet peppers, sliced onion and 1/4 tsp (1 mL) each of the salt and pepper until peppers are slightly wilted, about 8 minutes.

Add wine and thyme to skillet; cook until reduced by half, about 8 minutes. With tongs, remove peppers to sieve over bowl; keep warm.

In another bowl, mash together butter, parsley and flour. Pour any liquid in bowl under peppers into skillet; whisk in butter mixture and cook, stirring, until thickened, about 5 minutes.

Meanwhile, sprinkle remaining salt and pepper onto halibut. Place, skin side down, on greased grill over medium heat; close lid and grill, turning once, until fish flakes easily when tested, about 8 minutes.

Toss peppers with 2 tbsp (25 mL) of the sauce in skillet; spoon onto centre of each plate. Top with fish; drizzle each with 1 tbsp (15 mL) of the sauce.

Nutritional facts <b>Per serving:</b> about

  • Sodium 296 mg
  • Protein 32 g
  • Calories 251.0
  • Total fat 8 g
  • Cholesterol 54 mg
  • Saturated fat 2 g
  • Total carbohydrate 8 g


  • Iron 14.0
  • Folate 15.0
  • Calcium 8.0
  • Vitamin A 24.0
  • Vitamin C 210.0
Share X

Grilled Halibut Fillet with Confit of Peppers